Mini Spinach Fritattas

Slightly adapted from Food Network

Ingredients

• Cooking spray
• 1 tablespoon olive oil
• Kosher salt and freshly ground black pepper
• 2 cups baby spinach 
• 1 tomato, chopped
• 1 Tbs minced, dried onion (or 1/2 fresh onion if you have it)
• Pinch freshly grated nutmeg
• 7 large eggs
• 1/4 cup skim milk
• 1/3 cup (1 1/2 ounces) grated sharp cheddar

1. Preheat the oven to 375 degrees F. Lightly coat a 12-cup nonstick muffin pan with nonstick cooking spray.
2. Heat the oil in a skillet. Brown the onion flakes and tomato, to remove some of the juice. Remove from the heat and stir in the baby spinach and nutmeg until the spinach is just wilted, but still bright green, 2 minutes. Set aside to cool slightly.
4. Meanwhile, whisk the eggs, milk, and salt and pepper until well combined. Stir in the cheese. Divide the egg mixture evenly between the muffin tins, filling them about halfway. Top evenly with the spinach mixture.
5. Bake until the quiches are well risen, golden brown and set, 20 to 25 minutes. Cool in the pan 5 minutes and then transfer to a wire rack. Serve warm or at room temperature with greens.

***Yummy, easy, and healthy. We made these for a baby shower and for Christmas morning!***

Baked Ham and Egg Cups

Slightly adapted from Our Best Bites

8 eggs

3/4 C shredded low-fat sharp cheddar cheese

1/4 C shredded Parmesan cheese

1/4 t kosher salt

1/8 t black pepper12 slices ham

Directions:

Preheat oven to 350

In a bowl, combine all ingredients (except ham slices) and stir well.

Spray muffin tin with non cook spray and place one piece of ham in each well to form a bowl.  

Evenly divide egg mixture between the 12 muffin wells (about 1/4 C each), being careful to keep ingredients well dispersed.  You want them to fill right up to the top.

 

Place in the oven and bake for 15-20 minutes. The tops should be puffed and just barely set on top. Eggs will sink after cooling.

Store them in an airtight container in the fridge, or freeze them.

Makes 12.

*** I've made these for a baby shower and for Christmas morning. Excellent flavor, super easy, and fun to look at!***

Buttermilk Blueberry Cake

I found this recipe on SkinnyTaste!  Modified just a bit:

• 2 3/4 cups cake flour
• 1 1/2 tsp baking soda
• 1/2 tsp salt 
• 1 1/4 cups sugar
• 1 cup softened unsalted butter
• 3/4 cups buttermilk
• 2 cups blueberries
• 2 large eggs, beaten
• 2 tsp vanilla
• baking spray

Directions:

Preheat oven to 325°.  Grease a 13 x 9 inch baking pan with baking spray.

In a large bowl combine flour, baking soda, and salt in a large bowl. Mix well.

Using a hand mixer or stand mixer, in a medium bowl, beat sugar and butter for about 3 minutes. Add eggs one at a time and beat until combined. Add buttermilk and vanilla until incorporated.


Add wet ingredients to the flour mixture and stir until just blended.  Gently fold in blueberries.

Place the batter into the prepared cake pan; bake cake until a toothpick comes out clean, about 30-32 minutes.  Serve room temperature.

***Delicious!  The original recipe was intended to be low-fat. But I wanted this as a dessert, and didn't necessarily need it to be low-fat, so I changed it.  Simple to make!***

Banana Chocolate Chip Muffins

These are an adaptation of one of our favorite recipes, Monkey Squares. I decreased the sugar a bit, added chocolate chips, and omitted the browned butter icing. Hey, there are some limits to being able to call something a muffin rather than a cupcake :-)

1 cups sugar
1 cup sour cream
½ cup butter, softened
2 eggs
1 ¾ cups (4) ripe bananas, mashed
2 teaspoons vanilla
2 cups flour (I did use GF)

1 teaspoon baking soda

¾ teaspoon salt
1 cup dark chocolate chips

Heat oven to 375 degrees. Line 2 muffin tins with papers, or grease and flour each tin. Beat first four ingredients until creamy. Blend in bananas and vanilla one minute. Add dry ingredients and blend one minute. Stir in chocolate chips.  Fill muffin tins 2/3 full. Bake for 18-22 minutes, until toothpick inserted in center comes out clean. Makes about 24 muffins.

***So good! I actually like the decreased sugar so much, I might change it in the original recipe! I like to have something portable in the mornings, and these turned out to be great!***

Cinnamon Sugar Muffins

Recipe found here, and of course I modified it slightly...

Yields 10-12 muffins

1/3 cup butter, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup milk (I used Soy!)

For topping:
1/4 cup granulated sugar
2 teaspoons ground cinnamon

Preheat oven to 350 degrees F. Lightly grease a muffin pan or line with baking cups.

In a large mixing bowl, cream together butter and sugar. Mix in the egg and vanilla extract. Stir in the flour, baking powder, salt, ground cinnamon. Stir in the milk and mix until well blended.

Mix 1/4 c sugar and 2 teaspoons cinnamon together.

Fill baking cup 2/3 full with muffin batter and sprinkle with sugar/cinnamon mixture. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow muffins to cool in pan for 5 minutes before removing.

***Yummy! Another great breakfast I can make and freeze...easy to pull out as needed! I also tried another batch with 1 cup diced cherries (frozen ok) added. Yummy as well!***

Brown Sugar Oatmeal Scones

I found this recipe at Bakingdom! Love her site! Of course I modified it slightly (when don't I???)

FOR THE SCONES
1 1/2 cups quick oats
1 1/2 cups all-purpose flour (I used GF)
2 1/2 tablespoons brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup (10 tablespoons) cold unsalted butter, cut into small chunks
1/2 cup milk (Ok to use Soy)
1 egg

2 tablespoons agave

FOR THE GLAZE
1 tablespoon reserved milk mixture
2 tablespoons agave
1 tablespoon sugar

Preheat oven to 375 degrees. Spread oats on a rimmed baking sheet and bake for 8-9 minutes. Allow to cool completely before continuing.

Increase the oven temperature to 450 degrees. Line another baking sheet with parchment.

Place all of the dry ingredients, except for the oatmeal, in the bowl of a food processor and pulse six or eight times to combine. Scatter the cold butter evenly over the top of the flour mixture in the food processor. Pulse 12 to 15 times to mix. The mixture should resemble corn meal or wet sand. Transfer the mixture to a medium bowl and stir in the cooled oats.

In a small bowl, combine the milk, egg, and agave syrup. Whisk the ingredients together until combined. Measure out 1 tablespoon of the mixture and set aside for the glaze.

Add the milk mixture to the flour mixture and use a rubber spatula to bring the dough together slightly. Once the mixture starts to form a loose dough, knead it about six times to form a mostly cohesive dough. Turn the dough onto a floured work surface and gently knead a few more times, until the dough comes together. Shape the dough into a disk about 7-inches in diameter. Cut into 8 wedges and arrange on prepared baking sheet.

Combine the reserved tablespoon of milk with the additional 2 tablespoons of agave. Brush the mixture over the scones with a pastry brush. Sprinkle the sugar over the tops of the scones.

Bake for 12-14 minutes until deep golden brown. Allow to cool for 10-15 minutes before serving.

Add in ideas, just before shaping into a disk:

3/4 cup cinnamon chips (and sprinkle cinnamon sugar on top before baking)

1 cup dried cranberries (can add 6 Tbs orange juice concentrate to to liquid/milk mixture)

***Super Yummy! These freeze really well also!***

GF Pancakes

I came up with this after reading several recipes and staring at the Bisquick box for a long time! GF Bisquick is way too expensive to use regularly, in my opinion! The good new is, this is just as easy!

1 cup flour (your choice...I use my favorite GF flour blend, which I always have on hand!)
1 1/2 tsp baking powder
1/2 tsp salt
1-1 1/2 cup milk (I used soy milk)
1 egg

Blend dry ingredients together, add egg, add milk until desired consistency.

Pour 1/4 cup onto hot greased griddle. Cook until edges are crisp, flip and cook until golden.

Enjoy!

***I like to put fruit in mine, but these are great plain. Hubby liked them too!***

Homemade (GF) Bagels

Oh my, these are amazing! The recipe comes from Annie's Eats, and she sure is right when she says you'll never be able to go back to store bought! I wasn't sure how these would work modifying them to be GF, but they turned out wonderfully!!! Just like I remember bagel shop bagels tasting! Of course I also made some regular for my hubby :-)


This recipe makes about 12 large, 16 medium, or 20 small. I made a couple of different sizes, and all worked well. I do need to work on my shaping, but hey, they taste fantastic and that's what matters!

Ingredients

For the sponge:
1 tsp instant yeast
4 cups unbleached bread flour (or your favorite GF flour, like mine)
2 ½ cup water, at room temperature

For the dough:
½ tsp instant yeast
3 ¾ cups unbleached bread flour
2 ¾ tsp salt
2 teaspoons brown sugar

To finish:
1 Tbs baking soda
Cornmeal, for dusting
Desired toppings (Cinnamon Sugar=1 tsp cinnamon & 2 tsp white sugar, Everything=1 Tbs each sesame seeds/dried minced onion & 1 tsp each garlic powder/sea salt, Shredded Cheese, etc)

***I highly recommend looking at the original recipe for lots of pictures and tips all the way through. I made a few modifications, but it is the same basic recipe***

To make the sponge, stir the yeast into the flour in a medium mixing bowl. Add the water, stirring only until it forms a smooth, sticky batter.

Cover the bowl with plastic wrap and leave at room temperature for approximately 2 hours, or until the mixture becomes very foamy and bubbly. It should swell to nearly double in size and collapse when the bowl is tapped on the counter.

To make the dough, in the same mixing bowl, add the additional yeast to the sponge and stir. Then add 3 cups of the flour and all of the salt and brown sugar. Stir (or mix on low speed with the dough hook of an electric mixer) until the ingredients form a ball, slowly working in the remaining ¾ cup flour to stiffen the dough. I can't always get all the remaining flour in. That's ok!

Transfer the dough to the counter and knead for at least 10 minutes (or for 6 minutes with the mixer). The dough should be firm, stiffer than French bread dough, but still pliable and smooth. There should be no raw flour – all the ingredients should be hydrated. If the dough seems dry and rips, add a few drops of water and continue kneading. If the dough seems tacky or sticky, add more flour to achieve the stiffness required. The kneaded dough should feel satiny and pliable but not be tacky.

Immediately divide the dough into 4 ½ ounce pieces for standard bagels, or smaller if desired. Form the pieces into rolls. Cover the rolls with a damp towel and allow them to rest for about 20 minutes.

Line two sheet pans with baking parchment and mist lightly with spray oil. Proceed with shaping the bagels by pushing a hole through the center and stretching out the hole. Place each of the shaped pieces 2 inches apart on the pan (or not!). Mist the bagels very lightly with the spray oil and cover loosely with plastic wrap. Let the pans sit at room temperature for about 20 minutes.

Check to see if the bagels are ready to be retarded in the refrigerator by using the “float test”. Fill a small bowl with cool or room-temperature water. The bagels are ready to be retarded when they float within 10 seconds of being dropped into the water. If it works with one bagel, you are good to go. Return it to the pan, pat it dry, and cover. If not, cover and wait another 10 minutes to try a different bagel. Now put them in the fridge over night, or up to 2 days.

The following day, preheat the oven to 500° F with the two racks set in the middle of the oven. Bring a large pot of water to a boil, and add the baking soda. Have a slotted spoon or skimmer nearby. Have your toppings ready.

Remove the bagels from the refrigerator and gently drop them into the water, boiling only as many comfortably fit (they should float within 10 seconds).

After 1 minute flip them over and boil another minute. If you like very chewy bagels, you can extend the boiling to 2 minutes per side.

While the bagels are boiling, sprinkle the same parchment-lined sheet pans with cornmeal. If you want to top the bagels, do so as soon as they come out of the water.

When all the bagels have been boiled, place the pans on the 2 middle shelves in the oven. Bake for approximately 5 minutes, then rotate the pans, switching shelves and giving the pans a 180˚ rotation. After the rotation, lower the oven setting to 450° F and continue baking for about 5 minutes, or until the bagels turn light golden brown.

Remove the pans from the oven and let the bagels cool on a rack for 15 minutes or longer before serving.

***Oh my! Can't wait to make more and experiment with toppings and maybe even mix-ins!***

Apple Cake

A recipe from a dear sweet friend, Carol!

1 3/4 cup sugar
1 cup oil
2 tsp baking powder
1/2 cup OJ (or juice of 1 orange)
3 cups flour
4 eggs
2 1/2 tsp vanilla
4 cups thinly sliced apples
Cinnamon and sugar for sprinkling

Mix all ingredients except the apples and cinnamon/sugar for sprinkling.
Pour 1/4 batter each in two loaf pans. Spread 1 cup apples over each pan.
Sprinkle with cinnamon and sugar.
Repeat layers.

***Can add chopped walnuts when you layer the apples if you like!

Bake on 350 for 40 minutes, or until toothpick inserted in the center comes out clean/crumbly.

***So yummy! Mine did not turn out as perfectly as Ms. Carol's, but she's been practicing for a very long time :-) So yummy!!! Hubs likes his with the walnuts, me-not so much!***

Pumpkin Chocolate Chip Muffins

Modified from a recipe found at Finding Joy in my Kitchen:

1 C pumpkin puree-try homemade!
1/2 C butter
1 egg
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp all spice

1 1/2 C flour
1/4 tsp. salt
3/4 C brown sugar
1 tsp. baking soda

1/2 C dark chocolate chips

Mix wet ingredients and spices together. Add in dry ingredients, except chocolate chips. Once well mixed, stir in chocolate chips.

Fill muffins tins 2/3 full (either greased or lined), should make about 18-20. Fill the remaining spots with about 1/4 cup water (this helps the muffins bake more evenly).

Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean/crumbly.

Enjoy!


***Yummy! I usually make zucchini muffins, but pumpkin seemed fitting this time of year. Great idea!***

Bacon in the Oven!

Super quick, super easy!

Line a cookie sheet with foil (make sure it has decent sides on it)

Lay bacon in a single layer on the cookie sheet. It is ok if pieces are touching, but not overlapping.

Turn oven to 400, place bacon in oven, and cook for 12-20 minutes, until desired crispiness. No need to preheat the oven!

***No splatters, no slaving over the stove, delicious bacon every time!!!***

Pear (or Apple) Crisp

I found the recipe for Apple Crisp over at:



This is my slightly tweaked version, because I was using Pears!

5 meduim-large pears (or apples)
1/4 cup sugar (less if your pears are pretty sweet, more if using tart apples)
2 T flour
1/2 tsp. cinnamon

1 C old-fashioned oatmeal
1/2 C brown sugar
1/3 C flour
1 tsp. cinnamon
4 T butter, melted

Peel, core and slice/dice pears. Stir pears, sugar and flour together in 9x9 pan. Sprinkle with cinnamon and slightly stir again.

In a bowl, mix oats, brown sugar, flour and cinnamon together. Stir in melted butter.

Sprinkle over the pears.

Bake at 375 for 35 minutes, or until browned and bubbly.

Let sit for 10 minutes.

Scoop into bowls and serve! Tastes great with a scoop of vanilla ice cream too!

***Super yummy!!! Great way to use up some extra pears (or apples), and really easy for company or for the holidays! We will definitely make this over and over again!***

Steel Cut Oats in the Crockpot

Super Easy recipe!

1 1/2 cups Steel Cut Oats
5 cups water
3 granny smith apples-peeled, cored, diced

Place all in your crockpot, stir, and cook on low 8-10 hours or overnight!

***Delicious, easy, nutritious! I added a sprinkle of cinnamon and a spoon of brown supar to mine in the bowl, but you could definitely add the cinnamon before cooking...it would smell even more delicious! Awesome way to wake up in the morning!***

Chocolate Chip Zucchini Bread

Found this recipe on Food Network, courtesy of Paula Deen. Of course I modified it!

3 cups all purpose flour (I used GF for half!)
1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
3 eggs
2 cups white sugar
1 cup canola oil
2 teaspoons vanilla extract

2 cups grated zucchini
1 cup chocolate chips

Optional: 4Tbs cocoa powder

Directions
Preheat oven at 325 degrees F. Grease (2) 9 by 5-inch loaf pans.
Sift together flour, baking powder, salt, spices and baking soda.
In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, and chocolate chips. Stir in sifted ingredients. Pour into prepared loaf pans.
Bake for 40 minutes, or until a skewer inserted in the middle comes out clean. Remove loaves from pans and cool. Chill before slicing.

*Can also make 24 cupcakes-Bake for about 18-22 minutes*

***Delicious! I made one loaf GF and one regular. Hubs wanted the regular to be chocolate zucchini bread, so I added 2 Tbs Cocoa powder, which he loved! This will be another regular in our house...good way to sneak in some veggies too!***

Peanut Butter Banana Muffins

Slightly adapted from HERE!

Ingredients:

• 3 ripe medium bananas
• 1/3 cup unsweetened apple sauce
• 1 1/4 cups all purpose flour(I used GF)
  
• 3/4 tsp baking soda
• 1/4 tsp salt
• 2 tbsp butter, softened
• 1/3 cup light brown sugar
• 2 large egg whites
• 1/2 tsp vanilla extract
• 10 tbsp peanut butter (divided into 8 tablespoons and 2 tablespoons)

Directions:

Preheat oven to 325°. Line a muffin tin with 12 liners.
Mash bananas in a bowl, set aside.
In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.
In a large bowl cream butter and sugar with an electric mixer.
Add egg whites, bananas, apple sauce, vanilla, and 8 tablespoons peanut butter, and beat at medium speed until thick. Scrape down sides of the bowl.

Add flour mixture, then blend at low speed until combined. Do not over mix.

Pour batter into muffin tin halfway, then add 1/2 teaspoon of the remaining peanut butter into each muffin well.
Top off each muffin with remaining batter, and bake on the center rack for 25 minutes, or until a toothpick inserted in the center comes out clean.

***Super yummy!!! "Healthy" snack...Hubs LOVED them!!!***

Cinnamon Sugar Flatbread Crackers

1 3/4 cups all purpose flour (I used GF)

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 cup + 2 tablespoons warm water

1/4 cup olive oil

2 tablespoons sugar + 3/4 tablespoon cinnamon for sprinkling

Preheat oven to 400 degrees.

Combine flour, baking soda, salt and cinnamon in a bowl and mix well. Add water and olive oil and mix until a dough forms, using your hands at the end. Form it into a ball.

Dust a baking sheet with flour (or use parchment paper) and roll the dough as thin as you can with a rolling pin. Sprinkle cinnamon sugar mixture all over top and cut with a pizza slicer into small or large crackers. Bake for 10-12 minutes, or until golden and crisp. Let cool completely.

Adapted from How Sweet Eats, found HERE!

***Great Flavor! I did not get mine thin enough, so they were not super crispy, but still good. Would make excellent plain crackers without the cinnamon and sugar. And since it was the afternoon, and I have been craving Smores...oh yeah, I went there!***

Oatmeal Cinnamon Chip Cookies

Mix together:
1 1/4 cup flour
1/2 tsp salt
1 tsp baking soda
1/2-1 tsp cinnamon

In another bowl, cream together:
1 cup butter
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla

Add flour mixture to butter mixture.
Add in 3 cups oats and 12 oz bag of cinnamon chips (or butterscotch or white chocolate chips).

Bake at 375f for 8 minutes!


***Original recipe for Oatmeal Scotchies (butterscotch chips) by Nestle. I am now obsessed with cinnamon chips (made by Hersheys) so often sub these in during the holidays! Love the cinnamon flavor, not too overpowering. Hubs will sit and eat most of the batch in one evening if I don't hide these!***

Ham and Cheese Souffle Roll

Originally from:
Better Homes and Gardens 15th Edition Cook Book
Prep: 50 min, Bake: 65 min, Chill: 2-24 hours, Serves: 8-10 slices

4 Tbs butter (this is for the actual recipe. Use additional butter for greasing pan)
1/2 C flour (I used GF, worked great!)
1/8 tsp black pepper
2 C milk
6 egg yolks, lightly beaten
6 egg whites
1/4 tsp cream of tartar
6 oz thinly sliced ham
6 oz thinly sliced Swiss or provolone cheese


1. Preheat oven to 375 F. Line a 15x10x1 inch baking pan with foil (a large rimmed baking sheet/jelly roll pan) extend foil about 1 inch over edges of pan. Grease well with butter and lightly flour the foil.

2. In a medium saucepan melt 4 Tbs butter. Stir in flour and pepper. Gradually and slowly stir in milk while whisking to remove lumps. Cook and stir until mixture is thickened and bubbly; cool slightly. Place egg yolks in a medium bowl; gradually stir in milk mixture. In a large bowl beat egg whites and cream of tartar with an electric mixer until stiff peaks form (tips stand straight.) Fold some of the beaten egg whites into the egg white mixture. Fold egg yolk mixture into the remaining beaten egg whites. Spread in the prepared baking pan.

3. Bake about 20 minutes or until soufflé is puffed and a knife inserted in center comes out clean.

4. Meanwhile, place a long sheet of heavy foil (about 22x18 inches) on a large baking sheet. Generously grease the foil. ( I used parchment) After baking soufflé immediately loosen edges of soufflé from baking pan. invert soufflé onto the foil-lined baking sheet. Carefully peel off foil.

5. Place ham and cheese slices in single layers on top of soufflé. Starting from a short side, use foil on baking sheet to lift and help roll up soufflé. Don't roll the foil inside. use the foil to lift soufflé roll onto another flat baking sheet. Cover soufflé with foil and chill for 2-24 hours.

6. Before serving, preheat oven to 350. Bake soufflé roll, covered with the foil, about 45 minutes or until heated through. To serve, uncover and transfer soufflé roll to a warm serving platter



Found HERE!

***There is a sauce option as well, which we did not use. We used Provolone, next time will try swiss to give it a little more kick! Fairly easy to make, and awesome to just pop in the oven in the morning!!!***

Christmas Eggs

1 dozen eggs

1/2 C milk

1/4 tsp. salt

1/4 tsp. pepper

4-6 oz. sour cream

1 package bacon

1 C shredded cheddar cheese

Cook, cool and crumble the bacon.

In a medium bowl, combine the eggs, milk, salt and pepper.

Heat a large skillet over medium heat. Spray the skillet, or use a little oil/butter to prevent the eggs from sticking. Cooke the eggs; stirring until eggs are set, but still moist.

Remove from the heat and allow eggs to cool.

When cool, stir in the sour cream.

Spread eggs evenly into a lightly greased 9x13 glass baking dish.

Top with crumbled bacon.

Yum.

Don't forget the cheese.

Cover and refrigerate overnight.

In the morning, preheat the oven to 300. Uncover eggs, and bake for 15-20 minutes until hot and cheese is melted.

Found HERE:




***Excellent! Easy and wonderful for Christmas Morning! What a great tradition, just like SnoWhite's! Will definitely make again!!!***

Overnight Cinnamon Sugar Coffee Cake

Cake

1/4 C butter, melted

1/4 C applesauce

1 1/4 C sugar

3 eggs

1 tsp. vanilla

1 C milk

2 C all purpose flour (I used GF)

1 C white whole wheat flour (I used GF)

1 tsp. salt

2 tsp. baking powder

Filling

3/4 C brown sugar

1 tsp. cinnamon

2 T butter {optional}

Frosting

3/4 C powdered sugar

1 T hot water

1/2 tsp. vanilla

Begin by combining the 1/4 C butter, 1/4 C applesauce and 1 1/4 C sugar in a large bowl.

Stir until well mixed.

Next, add the 3 eggs and vanilla and mix well.

In a second bowl, combine the 3 C flour, 1 tsp. salt and 2 tsp. baking powder.

Add the dry ingredients to the wet ingredients, alternating with the addition of 1 C milk.

Stir until well mixed.

Spread half of the batter into a well-greased 9x13 glass baking dish.

In a small bowl, combine the 3/4 C brown sugar and 1 tsp. cinnamon. If interested, add 2 T melted butter to the mix.

Sprinkle half of the filling over the batter in the baking dish.

Then, carefully pour the remaining batter over the filling.

Sprinkle the remaining cinnamon sugar mixture over the top of the cake.

Cover and refrigerate overnight.

In the morning, bake the cake, uncovered, at 350 for 30-35 minutes; or until lightly browned and a toothpick comes out clean from the center of the cake.

When you remove the cake from the oven, mix together the 3/4 C powdered sugar, 1 T hot water and 1/2 tsp. vanilla. Drizzle over the cake as you serve it.

Found HERE:

***Sooooooooooooooo good! I made this GF, since my family was having Cinnabon's for Christmas morning. I love how easy it was to make, and that I could just pop it in the oven in the morning! What a great Christmas tradition, just like SnoWhite's!***